Farm Fresh Pasta - IN STOCK
Using eggs from our hens and Kings Arthur's Flour we make fresh tagliatelle and ravioli. They take about 4 to 5 minutes to cook (depending on the humidity when we prepare them).
Cooking instructions: Fill 3/4 of a large pot with water (lots of water), add salt and place on the stove on high. Once the water reaches a gentle rolling boil dump in the tagliatelle or the ravioli (if some of the ravioli are stuck just dump them as they are - if you try to detach them they will break). After 4 minutes taste the pasta and if al dente drain the pasta. If you are cooking ravioli use a slotted spoon to remove from water instead of draining. After you drain the pasta YOU MUST ADD THE SAUCE. Please do not leave the pasta outside the water without adding some sort of sauce (or even just add some olive oil), otherwise it turns into glue. Pasta is best when consumed still hot.
